Slow Cooker Creamy Chicken Chili
An easy dump-and-go slow cooker chicken chili made extra creamy with a surprising secret ingredient: cream cheese.
Ingredients
Chili Base
- 2 cans petite diced tomatoes 14.5 oz each, drained
- 1 can tomato sauce 15 oz
- 2 large chicken breasts boneless, skinless (about 1.5 lbs)
- 1 cup chicken broth reduced sodium
- 1 cup yellow onion diced
- 1 large green bell pepper chopped
- 1 can corn 15 oz, drained
- 1 can black beans 15 oz, drained and rinsed
- 1 jalapeño seeded and minced
- 3 cloves garlic minced
- 1 tsp salt
- 2 tsp dried oregano
- 2 tsp chili powder use 1 tsp for milder chili
- 1 tbsp ground cumin
Creamy Finish
- 4 oz cream cheese brick-style, room temperature
Instructions
- Drain the tomatoes, corn, and black beans. Dice the onion and bell pepper, mince the garlic, and seed and mince the jalapeño.
- Add all ingredients except the cream cheese to a 6-quart slow cooker. Stir gently to distribute spices.
- Cover and cook on low for 7 hours or on high for 3 hours, without stirring.
- Remove the chicken, shred with two forks, and return it to the slow cooker.
- Stir in the softened cream cheese until fully melted and creamy.
- Cook on high for an additional 10–15 minutes. Taste and adjust seasoning before serving.
Notes
This chili freezes well and tastes even better the next day. Adjust spice levels easily to suit kids or heat lovers.